Pumpkin Carrot Cream Cheese Bars Recipes

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SPICED PUMPKIN BARS WITH CREAM CHEESE ICING



Spiced Pumpkin Bars with Cream Cheese Icing image

This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 24 bars

Number Of Ingredients 19

Nonstick baking spray, for the baking pan
2 cups all-purpose flour (see Cook's Note)
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
One 15-ounce can pumpkin puree
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt

Steps:

  • For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
  • Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
  • Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
  • For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.

CREAM CHEESE PUMPKIN BARS



Cream Cheese Pumpkin Bars image

I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. -Kim Chambers, Laurelton, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 13

1-1/3 cups all-purpose flour
3/4 cup sugar, divided
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
1 cup old-fashioned oats
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened, cubed
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 350°. In a small bowl, mix flour, 1/4 cup sugar and brown sugar; cut in butter until crumbly. Stir in oats and pecans. Reserve 1 cup for topping. , Press remaining crumb mixture onto bottom of a greased 13x9-in. baking pan. Bake 15 minutes., In a small bowl, beat cream cheese, spices and remaining sugar until smooth. Beat in pumpkin and vanilla. Add eggs; beat on low speed just until blended. Pour over warm crust; sprinkle with reserved crumb mixture., Bake 20-25 minutes or until a knife inserted in the center comes out clean and filling is set. Cool on a wire rack. Cut into bars. Serve within 2 hours or refrigerate, covered.

Nutrition Facts : Calories 196 calories, Fat 12g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 80mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CREAM CHEESE BARS



Pumpkin Cream Cheese Bars image

Pumpkin pie and cheesecake go together perfectly in these bars. They are absolutely delightful and easy to make. -Sharon Kurtz, Emmaus, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 bars.

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup reduced-fat butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
3/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
2 tablespoons all-purpose flour
3/4 teaspoon pumpkin pie spice
3/4 teaspoon vanilla extract
2 eggs, lightly beaten
20 walnut halves

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., In a large bowl, beat cream cheeses and sugar until smooth. Beat in the pumpkin, flour, pie spice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 325° for 35-45 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for 8 hours or overnight. , Cut cheesecake into 20 bars; top each with a walnut half.

Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 230mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein.

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars with Cream Cheese Frosting image

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Provided by WeibellMommy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 16

Number Of Ingredients 15

cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
  • Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
  • Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
  • Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Nutrition Facts : Calories 577.5 calories, Carbohydrate 71.3 g, Cholesterol 92.4 mg, Fat 31.7 g, Fiber 1.4 g, Protein 4.7 g, SaturatedFat 12.6 g, Sodium 454.2 mg, Sugar 56.8 g

PUMPKIN CARROT SWIRL BARS WITH CREAM CHEESE TOPPING



Pumpkin Carrot Swirl Bars With Cream Cheese Topping image

Make and share this Pumpkin Carrot Swirl Bars With Cream Cheese Topping recipe from Food.com.

Provided by Juenessa

Categories     Bar Cookie

Time 50m

Yield 48 bars

Number Of Ingredients 14

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or 1/3 cup margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 (15 ounce) can pumpkin puree (such as Libby's brand)
1 cup finely shredded carrot
4 ounces cream cheese
1/4 cup granulated sugar
1 tablespoon milk

Steps:

  • Preheat oven to 350°F
  • Grease 15 x 10-inch jelly-roll pan.
  • Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl.
  • Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly.
  • Add eggs, egg whites, pumpkin and carrot; beat until well blended.
  • Add flour mixture; mix well.
  • Spread into prepared pan.
  • Cream Cheese Topping:.
  • Prepare cream cheese topping in separate bowl as follows --.
  • Combine 4 ounces softened cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
  • Drop teaspoonfuls of cream cheese topping over batter; swirl mixture with spoon.
  • BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Nutrition Facts : Calories 74.9, Fat 2.4, SaturatedFat 1.4, Cholesterol 14.8, Sodium 65.5, Carbohydrate 12.4, Fiber 0.3, Sugar 7.7, Protein 1.3

PUMPKIN BARS WITH CREAM CHEESE FROSTING



Pumpkin Bars With Cream Cheese Frosting image

Make and share this Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 40m

Yield 40 serving(s)

Number Of Ingredients 12

2 cups sugar
16 ounces pumpkin, canned or fresh, pureed
2 cups Bisquick
1/2 cup raisins (optional)
1/2 cup oil
4 eggs, beaten
2 tablespoons cinnamon
3 ounces cream cheese, softened
1/3 cup butter
2 cups powdered sugar, sifted
1 tablespoon milk
1 tablespoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Grease Jelly roll pan.
  • Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
  • Stir in Bisquick, cinnamon and raisins.
  • Pour into prepared pan.
  • Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
  • Cool, frost, and cut into bars.
  • Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
  • Stir in powdered sugar.

Nutrition Facts : Calories 146.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 25.2, Sodium 92.8, Carbohydrate 21.3, Fiber 0.4, Sugar 16.9, Protein 1.4

PUMPKIN BARS WITH CREAM CHEESE FILLING



Pumpkin Bars with Cream Cheese Filling image

A layered pumpkin bar with cream cheese filling and a gingersnap crust.

Provided by NFADER

Categories     Desserts     Cakes     Pumpkin Cake Recipes     Pumpkin Bar Recipes

Time 1h25m

Yield 18

Number Of Ingredients 13

2 cups crushed gingersnap cookies
¾ cup finely chopped pecans
½ cup unsalted butter, melted and cooled slightly
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup white sugar
2 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.
  • Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.
  • Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.
  • Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 29 g, Cholesterol 88.4 mg, Fat 22.1 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 10.9 g, Sodium 283.2 mg, Sugar 21.9 g

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